Chicken noodle broth with a Chinese twist. INGREDIENTS50g dried shiitake mushrooms5cm fresh root ginger, peeled and finely sliced4 spring onions, sliced2 litres water10ml (2 tsp) dashi (Japanese stock found in Asian stores - or use any stock powder)4 chicken breast fillets200g udon noodles1-2 fresh chillies, finely slicedSoy sauce, to tasteMETHODPlace mushrooms in a small bowl, cover with boiling water and leave to soak for 20 minutes until plumped up and softened. Drain.Meanwhile, place the ginger and spring onions in a large pan with the water and dashi.Bring to a simmer, then add the chicken breasts. Simmer for 12-15 minutes until the chicken is just cooked through.Remove chicken with a slotted spoon, and when cool enough to handle, shred into chunks.Return to the pot with the soaked mushrooms, noodles and chillies.Cook until noodles are tender and serve with a splash of soy sauce.Serves 4...